Raised Donuts

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The great fried donut project. I have been wanting to do this for years. Sometime over the weekend while searching for a(other) zucchini recipe, I came across a zucchini cake donut. I was ready to tackle frying at home. I was going to be brave. So I read and researched a bit more on the great subject of donuts. Cake, raised, fried, baked, filled, glazed, sugared, or plain? I knew the answer to which one I would make. Spoiler alert: not the zucchini cake donut (yet, anyhow).  I have been on the quest to find a good honey dipped (or honey glazed) donut for years. The answer was tucked away on page 97 of my grandmother (and her two sisters’) cookbook. I tied my red striped apron on and got to work.

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The dough I used was a sweet dough recipe. It was versatile dough that may also be used for donuts and cinnamon rolls. I used the recipe and followed it, as written, except I added a fresh spice.  The recipe given is simply for the dough itself. The first thing I had to do was figure out what to do after the glorious dough is made. I did general research about: what temperature to fry these donuts, how many rises does the dough need, what oil to use, etc.
I decided to make the dough and put it in the fridge to slowly rise overnight. It was a risk..but I was happy I took that risk.
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 The next day, I pulled the dough out to take the chill off. I rolled and cut many donuts.

IMG_1430The sizes of the donuts varied. The dough wasn’t quite warm enough and bounced back a bit. Meanwhile, I was chomping at the bit to get these donuts in my belly! I ended with roughly a dozen good sized donuts, 4 mini donuts and 6 jelly donuts.

After rolling and cutting, these donuts need to rest and rise again. I was closely monitoring the oil heating up. 360* was where I wanted to be. Maintaining this temperature proves to be a little tricky on an electric stove. I also had the glaze mixed and ready for dipping. The assembly line was set – dough, a hot pot of oil, paper towel lined pan, a pot of glaze, and a rack for drying.
IMG_1433I was dropping, frying, flipping, and turning donuts out with one hand. With the other hand, I was dunking the donuts while they were still warm, letting the glaze roll off and then turning them onto a baking rack to drip dry. I have to say, it was thrilling. I used to stand at the counter with my grandmother and help glaze these donuts as a little kid. Now that I have my own child, I am most certain that I slowed down this whole process! But as an adult? This was so invigorating! I was multitasking and conquering my fear of frying, like a boss!
IMG_1443I was desperately hoping that I gained the donut making gene from the generations before me. As I was working in my kitchen, I would often channel my grandmother and mother in this adventure. I knew my Mom was on standby. She was ready to answer any ‘HELP ME’ texts that might come through. Alas, I did not text in a panic. I simply texted her a picture of the raspberry filled jelly donut.
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The jelly donut was a last minute decision. Actually, the truth is my piping bag and jelly were not ready, nor was my sugar to coat them in. However, I found what I needed rather quickly (thanks to my purging and reorganizing the kitchen a few weeks ago). And drying glazes on the various donut sizes…
IMG_1448My goal with this honey glazed donut was simple. I wanted a flaky, crackly glaze that gives way to a crunchy exterior donut with a soft and chewy interior. The dough is slightly sweet (with a little kiss of spice) and the glaze is thickened just right.
IMG_1458This project gives me ideas, hopes and dreams. Mostly, it gives me the courage needed to tackle more donut projects. Somehow it feels as though a new baking universe is opening up. This is very exciting!!!

I am going to play around with this dough and glaze recipe slightly. When I have finalized my tweaks I will happily share away! Until then…please, come over for some donuts and coffee? Thank you for reading, friends!!!

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